Steak and Cheddar-Thyme Biscuits
With Mushroom Sauce and Broccoli
These cheesy thyme biscuits take this steak supper over the top! Leftovers are great as little sandwiches the next day.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Top Sirloin Steak
White Cheddar Cheese, shredded
Beef Broth Concentrate
Montreal Steak Spice
Not included in your delivery
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut broccoli into bite-sized pieces.Thinly slice mushrooms. Peel, then finely chop shallot. Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop leaves. Combine cheese, sour cream, 1/3 cup (2/3 cup) cream, half the thyme, baking powder, 1 tsp (2 tsp) sugar and 1/2 tsp (1 tsp) salt in a large bowl. Add flour, then stir until just combined. Using your hands, form dough into a loose ball.
Flatten dough, pressing into a 1-inch-thick disc. (NOTE: For 4 ppl, halve dough and make 2 discs.)Cut biscuit dough disc into 8 equal-sized wedges (16 wedges for 4 ppl). Transfer biscuits to a parchment-lined baking sheet. Bake in the top of the oven until puffed up and golden on the bottom, 12-15 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan until melted, 30 sec.Add broccoli and 1/4 cup (1/2 cup) water. Season with salt and 1 tsp (2 tsp) Montreal Steak Spice, then stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min.Transfer broccoli to a plate. Cover to keep warm.
Pat steaks dry with paper towels. Season with salt and remaining Montreal Steak Spice. Reheat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden-brown, 1-2 min per side.Remove from heat and transfer steaks to an unlined baking sheet.Bake in the middle of the oven until cooked to desired doneness, 5-8 min.**
Meanwhile, reheat the same pan over medium. When hot, add mushrooms and shallots. Cook, stirring often, until softened, 5-6 min. Season with salt and pepper. Add remaining cream, 2/3 cup (1 cup) water and broth concentrate. Bring to a gentle boil. Cook, stirring often, until sauce thickens slightly, 2-4 min. Remove from heat. Cover to keep warm.
Thinly slice steaks. Stir any steak resting juices into sauce. Divide steak, biscuits and broccoli between plates. Top steaks with mushroom sauce.